WINTER MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Nov 9th – 13th Pumpkin Sage Alfredo Students will make a browned butter and sage béchamel base, adding Parmesan, pumpkin, and topped with pumpkin seeds! (VG)
Nov 16th - 20th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
No Class the week of Thanksgivings
Nov 30th – Dec 4th Pesto Zoodles w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made pesto sauce and topped with heirloom tomatoes dressed in hand-made Italian seasoning! (VG, GF)
Dec 7th – 11th Chicken and Dumplings: Students will learn how to make a basic mirepoix and roux to cook a veggie loaded pot pie style filling! They can choose between several herbs and veggies. Students will work in teams to make dumplings (steamed biscuits) to top their dish!
Dec 14th -18th Breakfast Casserole- Students layer hash browns underneath sautéed veggies, cheddar cheese and bacon. Then whisk up eggs to pour over the top for a hearty all-in-one Breakfast for Dinner!
On Break from December 20th – Jan 9th Happy Holidays!!!
Jan 11th – 15th Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions, and pickles topped with crispy crescent dough!
Jan 19th – 22nd Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to be roasted in the oven at home. (VG)
Jan 25th – 29th Spaghetti- Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, Italian sausage, and ground beef creating a delicious comfort food with a full serving of vegetables! (DF)
Feb 1st – 5th Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
Feb 8th - 12th Egg rolls and Spring rolls: Students will work together to sauté pork, cabbage, carrots, and spices to make a delicious filling that they will roll into egg roll pastry. Students will practice their knife skills to slice and julienne veggies and herbs for fresh spring rolls. (DF)
Feb 15th – 19th Closed for Break
Feb 22nd – 26th Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Mar 1st – 5th Braided Burrito (Student suggested): Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
Mar 8th – 12th Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Mar 15th – 19th Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken and roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce.
Mar 22nd – 26th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Nov 16th - 20th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
No Class the week of Thanksgivings
Nov 30th – Dec 4th Pesto Zoodles w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made pesto sauce and topped with heirloom tomatoes dressed in hand-made Italian seasoning! (VG, GF)
Dec 7th – 11th Chicken and Dumplings: Students will learn how to make a basic mirepoix and roux to cook a veggie loaded pot pie style filling! They can choose between several herbs and veggies. Students will work in teams to make dumplings (steamed biscuits) to top their dish!
Dec 14th -18th Breakfast Casserole- Students layer hash browns underneath sautéed veggies, cheddar cheese and bacon. Then whisk up eggs to pour over the top for a hearty all-in-one Breakfast for Dinner!
On Break from December 20th – Jan 9th Happy Holidays!!!
Jan 11th – 15th Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions, and pickles topped with crispy crescent dough!
Jan 19th – 22nd Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to be roasted in the oven at home. (VG)
Jan 25th – 29th Spaghetti- Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, Italian sausage, and ground beef creating a delicious comfort food with a full serving of vegetables! (DF)
Feb 1st – 5th Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
Feb 8th - 12th Egg rolls and Spring rolls: Students will work together to sauté pork, cabbage, carrots, and spices to make a delicious filling that they will roll into egg roll pastry. Students will practice their knife skills to slice and julienne veggies and herbs for fresh spring rolls. (DF)
Feb 15th – 19th Closed for Break
Feb 22nd – 26th Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Mar 1st – 5th Braided Burrito (Student suggested): Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
Mar 8th – 12th Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Mar 15th – 19th Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken and roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce.
Mar 22nd – 26th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.